Eurest Catering Menu Jobs in Usa
2,010 positions found — Page 5
Location : Orlando Health Bayfront Hospital - 701 Sixth Street South, Saint Petersburg, FL 33701. Note: online applications accepted only .
Schedule : Full time schedule. 6:30 am to 6:30 pm, days may vary; rotating weekends and holidays are included. More details upon interview.
Requirement : Previous hospitality, restaurant, and/or customer service experience is preferred.
Perks: 401K, paid vacation, holiday pay, and growth opportunities!
Fixed Pay Rate: $15.00 per hour
Make a difference in the lives of people, your community, and yourself . At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served.
For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential.
Job Summary
Patient Dining Associates work on assigned units in a healthcare facility, and provide services that include helping patients make menu selections, assemble, deliver and pick-up their meal trays. They are part of the caregiving team, responsible for patient safety and satisfaction goals by making sure meals are accurate and delivered at the right time and temperature.
Essential Duties and Responsibilities:
Help patients understand their menu selections and work with nursing to ensure sure their orders comply with their nutritional requirements or restrictions.
Work with the caregivers and culinary team to determine menu alternatives for patients with food allergies and sensitivities; cultural, ethnic and religious preferences; or when a patient inquires about additional selections.
Manage tray tickets and assemble meals according to each patient’s menu selection in a timely and accurate manner. Retrieve trays from patient rooms at assigned times.
Complies with regulator agency standards, including federal, state and JCAHO. Adhere to facility confidentiality and the patient’s rights policy as outlined in the facility’s Health Insurance Portability and Accountability Act (HIPAA) policies and procedures.
Follows Hazard Analysis Critical Control Point (HACCP) guidelines when handling food, cleaning work stations and breaking down patient tray line.
Follows facility and department infection control policies and procedures.
Assist dietitians, such as helping monitor patients who cannot eat food through their mouth, are on liquid diets or have a specific calorie count to manage.
Communicate problems or concerns with patients to appropriate personnel in a timely manner, following department procedures.
Complete all daily, weekly or monthly reports as outlined in the Morrison Healthcare policies and procedures.
Comply with federal, state and local health and sanitation regulations, as well as department sanitation procedures.
Performs other duties assigned.
Qualifications:
Ability to read, write and interpret documents in English.
Basic computer and mathematical skills.
Must be able to occasionally lift or move up to 100 pounds, as well as maneuver and push food delivery carts.
BENEFITS FOR OUR TEAM MEMBERS
Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program
Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs)
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.
Certain positions may require Florida Level 2 background screening. Details: are accepted on an ongoing basis.
Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.
Morrison Healthcare maintains a drug-free workplace.
Sous Chef — Lion’s Tale Bar & Restaurant
Lion’s Tale is seeking a Sous Chef to join our kitchen leadership team. Our menu draws inspiration from French technique and the ingredients of California’s Central Coast, with a focus on seasonality, precision, and thoughtful execution. We are looking for someone who is serious about the craft of cooking and ready to take on the responsibilities of a true sous chef.
This role is ideal for a cook who is ready to move beyond the line and step into kitchen leadership, organization, and creative collaboration.
What We’re Looking For
Minimum 3 years of professional kitchen experience, with strong line cooking fundamentals and the ability to lead a service. The right candidate will be reliable, punctual, and consistent, hard working and self motivated, organized and detail oriented, calm and focused under pressure, comfortable leading a team and maintaining standards, and interested in seasonal ingredients and thoughtful menu development.
We are looking for someone who takes pride in the details of a well run kitchen, from prep organization to the final plate leaving the pass.
Responsibilities
Assist the Chef with daily kitchen operations and service leadership
Support staff training, standards, and accountability
Help maintain prep systems, organization, and cleanliness
Work with the chef on menu development and seasonal specials
Assist with inventory management, ordering, and cost awareness
Ensure consistency and quality across all dishes
Help foster a professional, focused, and positive kitchen culture
Compensation & Benefits
Hourly to start, with salary available for the right long term fit
401(k) and health insurance benefits
Opportunity to grow within the kitchen leadership structure
Creative input on menu items and specials
Lion’s Tale is a restaurant that values craft, professionalism, and a strong team culture. We are looking for someone who wants to contribute to the direction of the kitchen and grow with us.
Please send a resume and a brief note about your experience.
Job Description
Overview:
The AGM is responsible for managing the entire kitchen's production staff, ensuring overall compliance with food production and menu specifications associated with O'Neill's orders, and maintaining all equipment. The kitchen manager is the second in charge behind the culinary director, additionally, the AGM will directly train, develop, and coach all cooks. The AGM will be on-site supervisor and leader, a creative agent of solution-oriented actions in situations that require immediate action. The AGM will make
decisions as the coordinator of team efficiency, productivity, scheduling/adjustments, documentation, vendor ordering, and directly managing food safety and HACCP compliance, following company procedures related to the health department, customer satisfaction, safety, and cost. The AGM will ensure that all team members are dressed in O'Neill's uniforms, practice O'Neill's food safety standards, work together in a professional and coordinated manner, communicate in real-time, answer phones as needed,
and produce world-class cuisine and presentations, quality, and service internally and externally. The AGM will be responsible for culinary performance, product specification, and accuracy, which they will report to the Culinary Director. The AGM will assist in keeping up with company emails and client communication outside of work and/or when asked to provide the utmost customer service and timely responses to clients.
Extended Training:
The AGM's primary responsibility is to dynamically manage the kitchen staff through clear direction, communication, and training/coaching to maximize productivity and quality of work. In addition, the AGM will organize and orchestrate kitchen staff and operations to achieve exceptional cuisine to exact specifications and maximum profitability while maintaining O'Neill's Quality, Guest Service & Performance Standards.
The AGM will assist in scheduling, directing, overseeing, and developing all kitchen staff, including disciplinary actions and performance reviews, as needed. The AGM implements and trains all staff on Food Safety and driver Safety, oversees/purchases food, establishes production levels and inventory controls through approved documentation tools, manages/controls food cost issues and provides solutions.
Under the direction of the GM, the AGM's primary responsibility is to uphold production efficiency, assign production lists, monitor and audit the quality of artistic displays, spec trays, quality salads, sandwiches, canapés, desserts, and sauces - and all hot and cold food preparation, which the Chef directs.
The AGM is one of the leading culinary professionals in O'Neill's kitchen and will dress professionally and conduct himself or herself professionally with fellow team members, external customers, and peers.
The AGM is responsible for working with the Chefs and Expo team to prioritize orders, ensure the use of the freshest ingredients, accuracy in preparation, quality assurance, order finalization, and the use of appropriate packaging and labeling, labeling and overall compliance with MENU specifications associated with all O'Neill's client orders. *The AGM is responsible for verifying that food quality and specifications match the kitchen-issued specifications.
Maintains a safe, orderly, and sanitized kitchen by setting up quart-sanitizer stations, monitoring and journaling temperature logs, and using gloves, food safety tools, and best practices when cooking and working in the kitchen.
Further responsibilities may include all purchasing requests and standards, verifying that purchased ingredients are of the required specification and ensuring that routine equipment cleaning and maintenance are carried out in their department.
When called upon, the AGM will safely operate company vehicles and drive in compliance with all local and federal laws and regulations to support operations.
The AGM must maintain ServSafe
The AGM answers kitchen phones as needed and maintains food safety certification at all times and Allergen Training.
The AGM will assist in keeping up with company emails and client communication outside of work and/or when asked to provide utmost customer service and timely responses to clients.
The AGM will work as a team leader at all times when on duty and communicate with administrative team, local operations, and the company call center as required or needed.
The AGM is responsible for coordinating guest service communication and administrative duties within the AGM operations for O'Neill, consistent with company policy and procedures, resulting in outstanding guest service and client loyalty.
The AGM will be responsible for providing an active and engaged level of personalized guest service and communication, as well as administration support while exhibiting a high level of security with the information provided by the client and adhering to all details.
Contribute to all functions and operations of their respective Operations teams.
Answer phones locally and take client calls as required to enhance service and client communications.
Work on assigned e-mails & client assignments that are coordinated by management.
Ensure any orders in the kitchen processes are updated, accurate, and coded properly.
Manage logging of receipts, pricing, revision updates, shopping, invoice entries, and payroll paperwork.
Process Event solutions using company-issued SOPS and resolution steps in management support.
Making sure that orders are received includes the necessary steps to confirm the order and accurately finalize the order, i.e.
Communicate all issues required to be passed down to management at the beginning and end of the shift using our KAT Program and Manifest Systems.
All other duties as assigned by the GM and Directors.
Responsibilities:
The AGM is responsible for adhering to and supervising the following:
Uniform and appearance standards
Answering answer emails when asked and while on duty.
Overall communication with clients when asked or while on duty.
Time MGMT of staff and operation.
Multitasking and efficient productivity
Project MGMT
Carry out decisions that affect labor and food cost control output to our satisfaction.
Mentoring and teaching
Adhering to sanitation standards and cleaning schedules
Adhering to dish pit standards and systems
Assisting in the communication of inventory levels
Adhering to vehicle maintenance programs
Adhering to ALL company SOPs
Measures of Success:
Annual Performance Review- success will be measured using results of the Annual Performance Review (which are established biannually), just before the new Fiscal Year starts & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and O'Neill's Exceptional Service Goals:
Company Vision, Mission & Purpose
* Work Hard, Be Humble
* Prioritize Integrity & Accountability
* Live Every Day in a Guest Service-Centric Spirit
* Provide Clear & Inspiring Communication
* Commitment to World Class Teamwork & Performance
Knowledge, Experience, and Skill Requirements:
Culinary degree or equivalent in a kitchen environment within the catering or fine dining establishment required
Strong experience in ordering, inventory, setting up par levels, recipe selection, culinary preparation, and knife skills are necessary. Other required expertise includes food and equipment safety and a strong knowledge of food production.
Individuals must possess excellent verbal and written communication skills and be proficient in email, Internet use, and basic office software programs.
Must have demonstrated ability to manage and maintain customer accounts and attention to detail.
Current ServSafe Food Handling Certificate Required or must be obtained within 7 days of hire.
A demonstrated ability to take orders and follow through, as well as to work well with others in a team-driven, fast-paced environment, is essential.
Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.
Prior hospitality/food Production, Cooking & Managing experience preferred.
Must have an excellent driving record and pass an FAA on-ramp security clearance and a pre-employment drug and alcohol screening.
Must be able to read a P&L.
Must understand culinary costs.
Min. 2 years of kitchen management experience.
OPERATIONAL DEMANDS:
The demands described here must be met by an employee to perform the essential function of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform basic functions.
A flexible work schedule is required, including weekends and holidays, and frequent travel availability is a must. The candidate must be able to travel in accordance with O'Neill's current travel policy.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Multilingual is preferred.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out written, oral, or diagram instructions.
The physical demands described here must be met by an employee to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform basic functions.
While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee must frequently use hands to handle, reach, and carry with hands and arms. The employee is required to stand and walk. The employee must lift and/or move up to 20 pounds.
Disclaimer:
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
The opportunity
Delaware North Sportservice is hiring seasonal Servers to join our team at Globe Life Field in Arlington, Texas. As a Server, you will be the face of our restaurant and play a critical role in providing excellent service to our guests.
Please note this is a tipped position; the hourly minimum pay listed doesn’t include any potential tipped earnings.
Pay
$8.00 - $8.00 / hour
Information on our comprehensive benefits package can be found at .
What we offer
We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:
- Weekly pay
- Training and development opportunities
- Employee discounts
- Flexible work schedules
What will you do?
- Greet guests, provide menus, clearly communicate restaurant specials, answer questions about menu items, collect food and beverage orders, serve items ordered, and attend to guests' needs throughout their visit
- Accurately enter orders into the point-of-sale system so that kitchen staff can prepare food and bar staff can prepare drinks, as needed
- Serve alcoholic beverages responsibly, request identification, and adhere to all alcohol service policies and procedures
- Prepare and deliver the check to guests at the table, accept and process the payment
- Collaborate with other restaurant servers, kitchen, and bar staff
- Perform opening, closing, cleaning, and side work duties, as assigned
- Ensure all equipment and workspaces are clean, sanitized, organized, and working properly
More about you
- At least one year of experience as a server in a high-volume environment is preferred
- Previous experience with a point-of-sale system in a service or hospitality environment preferred
- No high school diploma or GED required
Physical requirements
- Constant standing, walking, bending, reaching, and repetitive motions
- Ability to maneuver between tables and around corners
- Ability to lift, balance, and move large food trays, weighing up to 35 pounds
- Ability to stand or walk for the entire length of the shift; may include walking up and down stairs
Shift details
Weekends
Evenings
Events
Who we are
Delaware North operates concessions, suites, catering, premium dining, and retail management at Globe Life Field, home of the Texas Rangers since the park opened in 2020. We manage concession stands at the 40,300-seat stadium with a menu offering classic stadium food options, and an ample supply of vegan options.
Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.
Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.
Together, we're shaping the future of hospitality — come grow with us!
Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.
Specific Duties & Responsibilities include:
-Adhering to all food safety and workplace sanitation requirements.
-Ensures every item on station is produced to exact recipe & plating specifications.
-Meets daily productivity standards as established by Kitchen Management.
-Sets up station with sufficient product & utensils and prepares cooking & food holding equipment to ensure the station is ready for meal service.
-Prioritizes cooking & preparation times of each order to ensure timely delivery of guest meals.
-Willingly adjusts ingredients and menu item preparation standards to accommodate guest special preparation requests.
-Sets the next meal shift up for success by properly cleaning work stations, equipment & utensils, and maintaining an organized food storage area.
-Executes all position responsibilities in the spirit of proactive team work & cooperation.
-Makes sure all duties & sidework have been completed to standard at the end of their shift.
-Performs additional tasks & projects as assigned.
Helpful Competencies & Qualifications
-Ability to communicate and perform as part of a team
-Ability to memorize and replicate recipe/menu item production procedures.
-Possess the physical stamina to stand working for up to 10 hours.
-Consistently capable of meeting deadlines and production goals with limited supervision.
-Comfortable working in an environment that may experience significant temperature changes.
-Handle stressful situations in a positive and supportive manner.
-ServSafe (Food Handlers Certification) is a plus but can be obtained after starting.
We look forward to interviewing you for the full time or part time restaurant line cook position at Chuy’s - Oklahoma City soon. Apply today and schedule your interview ASAP!
Specific Duties & Responsibilities include:
-Adhering to all food safety and workplace sanitation requirements.
-Ensures every item on station is produced to exact recipe & plating specifications.
-Meets daily productivity standards as established by Kitchen Management.
-Sets up station with sufficient product & utensils and prepares cooking & food holding equipment to ensure the station is ready for meal service.
-Prioritizes cooking & preparation times of each order to ensure timely delivery of guest meals.
-Willingly adjusts ingredients and menu item preparation standards to accommodate guest special preparation requests.
-Sets the next meal shift up for success by properly cleaning work stations, equipment & utensils, and maintaining an organized food storage area.
-Executes all position responsibilities in the spirit of proactive team work & cooperation.
-Makes sure all duties & sidework have been completed to standard at the end of their shift.
-Performs additional tasks & projects as assigned.
Helpful Competencies & Qualifications
-Ability to communicate and perform as part of a team
-Ability to memorize and replicate recipe/menu item production procedures.
-Possess the physical stamina to stand working for up to 10 hours.
-Consistently capable of meeting deadlines and production goals with limited supervision.
-Comfortable working in an environment that may experience significant temperature changes.
-Handle stressful situations in a positive and supportive manner.
-ServSafe (Food Handlers Certification) is a plus but can be obtained after starting.
We look forward to interviewing you for the full time or part time restaurant line cook position at Chuy's - Franklin soon. Apply today and schedule your interview ASAP!
Chef de Cuisine and Sous Chef – Upscale Mediterranean Restaurant
$80,000 - $110,000 + Bonus
Join this local restaurant group as the Chef de Cuisine or Sous Chef, responsible for overseeing culinary operations of this Mediterranean upscale restaurant, complete with excellent benefits, salary, and career growth opportunity.
COMPANY:
- Local restaurant group with 4 concepts and growing!
- Strong leadership with clear direction
- Highly skilled and experienced team with very low management turnover
BENEFITS & FEATURES:
- Medical, Dental, Vision, and Life Insurance
- Great, well-functioning management team
- Outstanding cuisine you can be proud of
- Highly competitive salary
- 2 weeks paid vacation
- Bonus potential
YOUR ROLE WITH THE COMPANY:
The Chef de Cuisine is responsible for managing all culinary operations of the restaurant. Primary duties and responsibilities include:
- Oversee all daily back-of-house operations, ensuring seamless execution of prep, service, and kitchen performance
- Maintain exceptional standards of food quality, presentation, and consistency across all menu offerings
- Support seasonal menu development and culinary innovation in alignment with the restaurant’s Mediterranean concept
- Lead, train, and inspire the culinary team, creating a collaborative and high-performance kitchen culture
- Manage the execution of private events and group dining by ensuring strong culinary preparation, organization, and service standards
- Direct scheduling, labor management, and food costing to drive efficiency and support profitability
- Ensure full compliance with sanitation, safety, and health department standards while maintaining an organized kitchen environment
- Lead by example with a hands-on presence during service, supporting the line and driving execution at a high level
The Sous Chef is responsible for assisting in managing culinary operations of the restaurant. Primary duties and responsibilities include:
- Support culinary leadership in leading back-of-house operations, ensuring smooth execution of service and day-to-day kitchen performance
- Contribute fresh culinary ideas that help evolve and modernize menus, food offerings, and overall kitchen programming
- Lead by example in a hands-on capacity, working the line alongside the team while maintaining consistency, urgency, and excellence in execution
- Oversee food quality, presentation, and plate consistency to ensure every dish meets high culinary and guest experience standards
- Assist in menu development by incorporating seasonal, high-quality ingredients and contributing to creative, market-driven dishes
- Manage kitchen scheduling, labor deployment, and food costing to support operational efficiency and financial performance
- Train, mentor, and motivate kitchen team members while fostering a collaborative, accountable, and high-performing work environment
BACKGROUND PROFILE:
- Chef de Cuisine: 3+ years of experience as a Chef de Cuisine for a high volume ($8M+) upscale full-service restaurant
- Sous Chef: 2+ years of experience in a Sous Chef, Kitchen Manager, or other culinary leadership role in an upscale or high-volume restaurant environment
- Strong knowledge of food costing, labor management, and scheduling, with the ability to support both quality and profitability goals
- Background in Spanish, Italian, or Mediterranean cuisine strongly preferred
- Ability to thrive in a fast-paced environment while maintaining composure, organization, and high standards of execution
- Passionate about hospitality, highly energetic, and detail-oriented, with a commitment to excellence in both food and guest experience
EOE – EQUAL OPPORTUNITY EMPLOYER
The opportunity
Delaware North Gaming is hiring full-time and part-time Food Runners to join our team at Southland Casino in West Memphis, Arkansas. As a Food Runner, you will be responsible for expediting food from the kitchen to our guests as quickly as possible while responding to changing needs in the restaurant.
With training opportunities and mentorship, this is your chance to grow your skills at a leading hospitality company. Apply today to get started.
Please note this is a tipped position; the hourly minimum pay listed doesn’t include any potential tipped earnings.
Pay
$15.00 - $16.00 / hour
Information on our comprehensive benefits package can be found at .
What we offer
We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:
- Weekly pay
- Training and development opportunities
- Employee discounts
- Flexible work schedules
Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.
What will you do?
- Attend pre-shift briefing, taking note of important service information
- Collaborate with Chef, kitchen team members, and servers to ensure timely preparation and delivery of food; assist with the assembly of dishes
- Complete any required table-side service, which may include taking and delivering orders and explaining the menu to guests
- Maintain a comprehensive knowledge of all menu items, ingredients, and preparations; be able to identify menu items and ingredients by appearance
- Maintain kitchen and dining room cleanliness and organization
More about you
- At least 1 year of experience or training as a Runner or Busser with a similar style of dining, capacity, and volume preferred
- Ability to work flexible hours, including nights, weekends, and holidays, as needed
- No high school diploma or GED required
Physical requirements
- Constant standing, walking, bending, reaching, and repetitive motions; may include walking up and down stairs
- Ability to lift to 35 pounds for set-up, service, and clean-up
- Ability to maneuver between tables and around corners
- Visual acuity and hearing sufficient to take orders and prepare checks
Shift details
Evenings
Every weekend
Who we are
Southland Casino Hotel, owned and operated by Delaware North, features more than 2200 slot machines, live blackjack, craps, and roulette tables, simulcast wagering, and sportsbook. Our new hotel features 300 luxurious rooms and suites. Southland is located in West Memphis, Arkansas, only a short drive from downtown Memphis, Tennessee.
Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.
Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.
Together, we're shaping the future of hospitality — come grow with us!
Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.
Banquet Chef – The Langham, Boston
About Langham Hospitality Group
A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.
LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.
The Langham, Boston is one of the city’s most historic hotels and one of the most iconic luxury hotels in the US. You will be assisting to lead a passionate & talented Food & Beverage team to drive excellence in guest experience and the overall success of the Banquets, Langham Club Lounge, and colleague cafeteria food service, by delivering high standards in guest experience & colleague engagement in alignment with the culture and values of Langham Hospitality Group.
Key Responsibilities:
- To oversee all aspects of banquet food preparation, ensuring adherence to standardized recipes.
- Create and maintain a standardized recipe book, plate guides, and allergen sheet for existing written menus.
- Organize, oversee, and participate in the plating of food for service, ensuring compliance with established plating and presentation criteria.
- Guarantee food quality and ensure readiness for service at the appropriate time, following Banquet Event Order (BEO) standards.
- Control costs effectively by managing food purchasing and maintaining food cost goals, while monitoring labor levels.
- Responsible for developing the banquet team through regular feedback, coaching, and skill-building opportunities, while managing the disciplinary process in alignment with company policies.
- Attend and participate in daily BEO meetings.
- Organize and manage all aspects of banquet production, including but not limited to daily prep lists, tagging speed carts with BEOs, and daily distribution and change logs.
- Collaborate with Banquet Management to conduct pre-event walk-throughs, ensuring rooms are set up to standard and ready for use.
- Oversee the employee cafeteria, ensuring proper cooking methods and product quality while adhering to food safety criteria.
- Manage menu development and execution for the Langham Club, working closely with the Executive Chef.
- Build and maintain effective relationships with both internal and external customers to meet guest needs.
- Possess knowledge of local health rules, regulations, and food handling requirements.
- Maintain safety and sanitation standards throughout the department, adhering to all sustainability procedures (Connect).
- Supportive functions: 50% - Staff Engagement & Production, 15% - Administrative Work, 20% - Quality Assurance, 15% - Menu Development.
Qualifications:
- Experience with menu development, costing, and BEO distribution. Advanced knowledge of culinary technique and application.
- Ability to adapt to changing demands as related to a banquet kitchen, two years of Banquet Kitchen experience preferred.
- Degree in Culinary Arts preferred, 3 to 5 years’ experience in a 4-5 star hotel or independent restaurant in a kitchen management role.
- ServSafe certification.
- Able to grasp, lift and/or carry up to 25 lbs. as needed. Able to work long hours plus the ability to stand, sit or walk for extended periods of time.
- Legally authorized to work in the United States.
Salary Range:
- $90,000 - $100,000 annually
For more information about the property, please visit:
The League Kitchen & Tavern stands as an homage to the 1920’s Prohibition era. A photo of the Anti-Saloon League spans the walls along with pictures of history – old sports photos and historic photos of the founders’ families. The photos and mural enhance the motif of the vintage, speakeasy inspired eatery. The menu offers an eclectic mix of traditional and modern American cuisine, chef-inspired features, and weekly specials.
The tavern boasts a cocktail menu that takes guests on a stroll through history, featuring vintage cocktails like the Moscow Mule, served in authentic copper mugs, craft cocktails made with fresh ingredients, an extensive selection of fine spirits, personally selected wines, and a special “Stash” menu with the founders’ favorite libations.
We are looking for people who love the extortionary, not the ordinary.
NOW HIRING FOR OUR BEE CAVE & AVERY RANCH LOCATIONS
RESTAURANT KITCHEN MANAGERS
As one of our restaurant leaders, you will oversee BOH operations to ensure guest service & food quality standards are upheld at all times.
To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.
Requirements:
- 2+ years of experience as a Kitchen Manager, Restaurant Manager or Head Chef
- Familiarity with restaurant management software, like Aloha/Toast
- Good math and reporting skills
- Customer service attitude
- Communication and team management abilities
- Availability to work within opening hours (e.g. evenings, holidays, weekends)
- High school diploma; additional certification in hospitality is a plus
We can offer you:
- Medical, Dental, and Vision
- Paid Vacation
- Monthly food allowances to use at an of our locations.
- Leadership Development Program
- Quarterly Outings
We are an Equal Opportunity / Verify Employer.
The League Kitchen & Tavern is a full service restaurant concept that has growth opportunities in a casual dining restaurant environment.
Start at $65k to $70k per year, based on experience.
In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.
